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K. Jayaraj Rao
K. Jayaraj Rao
ICAR-NDRI
Verified email at icar.gov.in
Title
Cited by
Cited by
Year
Moisture sorption characteristics of chhana podo at 5 C and 35 C
KJ Rao, PHA Dhas, FME Emerald, BC Ghosh, BV Balasubramanyam, ...
Journal of Food Engineering 76 (3), 453-459, 2006
762006
Khoa jalebi, a unique traditional product of Central India
CN Pagote, K Jayaraj Rao
NISCAIR-CSIR, India, 2012
262012
Physico-chemical changes in retort processed kunda.
B Navajeevan, KJ Rao
262005
Development of ready-to-eat paneer curry by hurdle technology.
KJ Rao, GR Patil
261999
Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yoghurt
S Siva Kumar, BV Balasubramanyam, K Jayaraj Rao, ...
Journal of Food Science and Technology 54, 368-378, 2017
252017
Modeling the Heat and Mass Transfer during Frying of Gulab Jamun
MEE Franklin, HA Pushpadass, R Ravindra Menon, KJ Rao, BS Nath
Journal of Food Processing and Preservation 38 (4), 1939-1947, 2014
242014
Computer vision system for colour measurement-fundamentals and applications in food industry: a review
A Vyawahare, KJ Rao, CN Pagote
Research and Reviews: Journal of Food and Dairy Technology 1 (2), 22-31, 2013
232013
Development of mint flavoured yoghurt spread
TS Kumar, P Arvindakshan, A Sangeetha, CN Pagote, KJ Rao
Asian Journal of Dairying & Foods Research 32 (1), 19-24, 2013
222013
Studies on utilization of Indian cottage cheese whey in wheat bread manufacture
N Divya, KJ Rao
Journal of food processing and preservation 34 (6), 975-992, 2010
222010
Analysis of Transient Heat and Mass Transfer during Deep‐Fat Frying of Pantoa
KC Neethu, MEE Franklin, HA Pushpadass, RR Menon, KJ Rao, BS Nath
Journal of Food Processing and Preservation 39 (6), 966-977, 2015
202015
Moisture Sorption Behavior and Thermodynamic Properties of Gulabjamun Mix
HA Pushpadass, FME Emerald, B Chaturvedi, KJ Rao
Journal of Food Processing and Preservation 38 (6), 2192-2200, 2014
202014
Effect of pH on sensory, textural, microbial quality and shelf-life of paneer
D Mishra, KJ Rao, R Bhardwaj, H Sutariya, RS Kavitkar, WS Subhash
International Journal of Food and Fermentation Technology 6 (2), 405-414, 2016
192016
Effect of different coagulants on the yield, sensory, instrumental colour and textural characteristics of cow's milk Paneer
R Kumar, D Mishra, H Sutariya, MB Chaudhary, KJ Rao
International Journal of Dairy Technology 72 (4), 617-625, 2019
182019
Effect of heat treatment of milk on the sensory and rheological quality of dahi prepared from cow milk
S Shekhar, J Joe, R Kumar, J Jyothis, KRM Kumar, YA Priya, KJ Rao, ...
J Food Dairy Technol 1 (1), 9-15, 2012
182012
Changes in textural characteristics of paneer in ready‐to‐eat canned paneer curry during storage
KJ Rao, GR Patil
Journal of texture studies 37 (2), 156-164, 2006
182006
Application of computer vision systems in colour evaluation of kunda: a heat desiccated dairy product.
AS Vyawahare, KJ Rao
172011
Studies on the influence of water activity (aw) on the stability of foods - a critical appraisal.
HM Jayaprakasha, KJ Rao, WAL Kumar
171997
Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda
L Mahalingaiah, BV Venkateshaiah, S Kulkarni, KJ Rao
Journal of food science and technology 51, 1000-1005, 2014
162014
Carbonated fermented dairy drink–effect on quality and shelf life
MR Ravindra, KJ Rao, BS Nath, C Ram
Journal of food science and technology 51, 3397-3403, 2014
152014
A study on the effect of different hurdles on the rheological properties of fried paneer by response surface methodology
K Jayaraj Rao, GR Patil
Journal of food science and technology (Mysore) 38 (3), 207-212, 2001
152001
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Articles 1–20